Beer foam and head retention

• Undermodified or raw grain
• short protein rest at 55c/131f (<15min)
• some tannin extraction
• higher temp rest post saccharification at 73c/163f
• lots of low alpha acid hops during boil
• some dry hopping, esp noble hops
• watch ABV and pH (higher ABV and lower pH work against foam)

• shorter mash and boil times
• shorter protein chains are better dissolved and stay in solution longer?

• higher proteins and dextrins

References

• The Secrets of Better Beer Foam (AHA, 2018)
• Discussion in Facebook group 'Saison, Bière de Garde, & Farmhouse Ale Appreciation Society', John Punt, December 14, 2019
• The Relative Significance of Physics and Chemistry for Beer Foam Excellence: Theory and Practice (Bamforth, 2004)
• Positive and negative impacts of specialty malts on beer foam: a comparison of various cereal products for their foaming properties (Combe et al, 2013)
• The Influence of Ethanol on the Foaming Properties of Beer Protein Fractions (Brierley et al, 1995)
• Getting Better Head Retention in Gluten Free Beers (Otherwise Brewing blog)